Executive Chef

Job Summary:

The Executive Chef will lead the restaurant on a daily basis with efficiency, respect, friendliness, professionalism, teamwork, knowledge, patience, awareness, compassion, courtesy and initiative. Understanding the culinary philosophy of the restaurant, attention to detail, and follow through of all restaurant policies.

Essential Job Functions:               

• Ensure that all guests feel welcome and are given responsive, professional, gracious service at all times
• Performs all aspects of position with efficiency, respect, friendliness, professionalism, teamwork, knowledge, patience, awareness, compassion, courtesy and has self-motivating initiative
• Understand philosophy of management and owner. Displays consistent attention to detail and follow through of all restaurant policies
• Represents the restaurant professionally through effective communication, cooperation and relationships with the all business partners
• Collaborates with team to create a culture and restaurant work environment based upon respect; fosters opportunities for team to learn, grow and develop their abilities
• Leads the Management Staff, ensures that service standards are on par with all outside accreditation sources: including but not limited to Zagat, Gayot, Relais & Chateaux, Mobil 5-star, AAA Five Diamond, Wine Spectator, and Michelin 2-star establishment and in keeping with the service foundation and philosophy established at restaurant
• Understand completely all programs, procedures, standards, specifications, guidelines and training programs
• Offer positive solutions to problems or issues and be a voice that is part of the decision-making team
• Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times
• Responsibility for the timely updating of the Recipe Xchange website and all of its content.
• Oversee and coordinate the planning, organizing, training and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation
• Provide leadership to create a culture and work environment based upon respect; providing opportunities for staff to learn, grow and develop their abilities through training of employees and creating a positive, productive working environment
• Successful demonstration of this will be evident by employee satisfaction and retention of those under your supervision
• Understand all policies, procedures, standards, specifications, guidelines and training programs
• Assume 100% responsibility for the quality of products served
• Attend all scheduled employee meetings and bring suggestions for improvement
• Document all recipes in a standard kitchen format and share with kitchen employees
• Perform inventory and purchasing responsibilities on a daily basis
• Work with the Corporate Chef and Human Resources Director in creating and sustaining an internship program that embraces diversity, education and discipline
• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards
• Fill in where needed to ensure guest service standards and efficient operations
• Continually strive to develop your staff in all areas of managerial and professional development.
• Continually strive to develop your staff in all areas of food education
• Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs
• Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures
• Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis
• Be knowledgeable of restaurant policies regarding personnel and together with the Human Resources Director administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures
• Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.
• Know and comply consistently with kitchen rules, policies and procedures
• Assist in creating a dynamic menu for Main Dining Room and Private Rooms that evolves and changes on a regular basis
• Supervise the kitchen during prep and service periods
• Schedule labor as required by business activity while ensuring that all positions are staffed when needed while maintaining labor cost objectives

Preferred Qualifications:

• Well groomed, maintain good hygiene, good posture and have required uniform and tools
• Act with integrity, honesty, and knowledge that promote the culture, values, and mission of the restaurant
• Able to expedite service
• Able to work night, weekend, and holidays

Preferred Education and Experience:

• A minimum of 6 years’ experience in kitchen preparation and cooking in a fine dining restaurant
• At least 2 years in a management capacity
• Possess a Qualifying Certificate in Food Protection from the local Department of Health that has jurisdiction over the employing property

Physical Requirements:

• Ability to traverse all parts of the restaurant quickly
• Ability to stand for prolonged periods of time. In some instances, the entire shift
• Able to lift at least but not limited to 50 pounds and if more must be with assistance
• Intermittent periods of sitting at a desk and working on a computer
• Read and visually verify information in a variety of formats (e.g., small print)
• Visually inspect tools, equipment, or machines (e.g., to identify defects)
• Ability to move quickly turning from left to right or right to left
• Flexibility in the wrist to scoop, twist, push, pull, lift, and bend
• Exposure to extreme heat, steam, and cold present in a kitchen environment
• Reach overhead and below the knees, including bending, twisting, pulling, and stooping
• Ability to be mobile in walk-in refrigerator and freezer with temperatures ranging from 40° F to -10° F

The LEV Restaurant Group was founded in 2002 as a vehicle to inspire, create, develop and operate world class experiences for food & beverage concepts in the Restaurant Industry. We are excited to collaborate and invest in entrepreneurial spirited professionals to create authentic, immersive drinking and dining experiences. We partner with chefs, service leaders, and brand ambassadors and provide all the support necessary to ensure brand development success. Based in Las Vegas, LEV Restaurant Group oversees 800 employees and 40+ multi-state locations.

Our CORE Focus and Values are to celebrate Dedication, Passion, Growth and Creativity while being Collaborative.

WE ARE AN EQUAL OPPORTUNITY EMPLOYER

At LEV Restaurant Group, we do not discriminate based upon race, religion, color, national origin, gender (including pregnancy, childbirth, or related medical conditions), sexual orientation, gender identity, gender expression, age, status as a protected veteran, status as an individual with a disability, or other applicable legally protected characteristics.

If you need assistance or an accommodation due to a disability, please contact us at 702-566-7210.

https://www.levgrouplv.com/